A chef inspired by Gordon Ramsay and shaped by experience alongside Marco Pierre White is stepping into the spotlight at The Crazy Bear.
Andrei Voicu has been promoted to head chef at the luxury Stadhampton venue after more than two years rising through the ranks – and he has a clear vision.
“I want to celebrate British food and what British farmers can offer,” he says.
From Romania to Michelin-Starred Mayfair
Andrei left his native Romania at just 22 to pursue a culinary career abroad, heading first to Italy. Immersed in one of the world’s most revered food cultures, he spent three years mastering discipline, organisation and the fundamentals of high-end cooking.
He later moved to London, securing a role at Benares, the Michelin-starred Indian restaurant in Mayfair, where he refined his craft at the highest level.
His journey then took him to the Royal Enclosure at Royal Ascot, where he worked at a pop-up restaurant led by Marco Pierre White – further sharpening his skills under one of Britain’s most respected chefs.
A Rapid Rise at The Crazy Bear
Since joining The Crazy Bear in Stadhampton, Andrei has progressed from senior sous chef to head chef with remarkable speed.
Food, he says, has always been central to his life.
“Food has always inspired me. When I was little, I wanted my food to be perfect. I loved being in the kitchen and learning about different ingredients.
“In Italy, I learned the discipline to cook in a high-end restaurant and the exceptional organisational skills it demands. Those fundamentals still guide me today.”
Now entering his first full year as head chef, Andrei is determined to build a legacy of his own.
Celebrating British Produce
At the heart of his new menus is a celebration of British farming and seasonal produce.
“I want to cook food people can identify with. My menu showcases the very best of British produce, with each dish built on the changing seasons.”
Expect classic flavours with modern flair – from perfected pies to charcoal-fired steak, a technique Andrei is particularly passionate about.
He believes communication is key to running a successful kitchen, crediting Gordon Ramsay as a major influence.
“Even though he can be outspoken, he communicates every action clearly. His experience and knowledge flow through every sentence. He was one of the first chefs I followed.”
Sunday Jazz Success
One of the venue’s recent standout successes has been Sunday Jazz in the Glasshouse – a three-course roast served alongside live jazz every second Sunday of the month.
Andrei says it offers something beyond a traditional Sunday lunch.
“It’s about bringing iconic sounds to Stadhampton. From a food perspective, it’s more than just a regular roast.
“It’s refined, luxurious and memorable. There’s a quirkiness and a craziness to it — it’s not your average Sunday.”
A Destination Dining Experience
The Crazy Bear in Stadhampton is home to multiple dining experiences, including its classic English restaurant, the newly refurbished Hom Thai restaurant, an al fresco terrace and a traditional countryside pub.
With Andrei Voicu now leading the kitchen, the focus is firmly on seasonal British ingredients – elevated with international experience and bold ambition.
